Mini Cheesecake Baskets

400  Ratings
  • 10 min prep
  • 2 hr 30 min total
  • Makes 12 servings.

These adorable mini cheesecake baskets fit right in with spring's other cute sights. And they'll take you only a few simple steps. Fun to make, and even more fun to eat.

Mini Cheesecake Baskets Recipe

Ingredients

  • 2 pkg. (8 oz. each) brick cream cheese, softened
  • 1/2 cup sugar
  • 1/2 tsp. vanilla
  • 2 eggs
  • 12 NILLA Wafers
  • 1-1/2 cups flaked coconut, tinted green
  • 36 small jelly beans
  • 12 pieces shoestring licorice (4 inch each)

Instructions

  • Heat  oven to 350°F.
  • Beat  cream cheese, sugar and vanilla with mixer on medium speed until well blended. Add eggs; beat just until blended.
  • Place  wafer on bottom of each of 12 paper-lined muffin cups. Spoon cream cheese mixture evenly over wafers.
  • Bake  20 min. or until centers are almost set. Cool. Refrigerate at least 2 hours. Top evenly with coconut and jelly beans just before serving. Bend each licorice piece, then insert both ends into each cheesecake to resemble the handle of a basket. Keep refrigerated.

Recipe Tips

Size-WiseThese baskets are sure to be a hit at an Easter egg hunt. They are fun to make, and each basket is an easy portion to serve.

How to Tint CoconutPlace coconut and a few drops green food coloring in small resealable plastic bag. Seal bag. Shake bag gently until coconut is evenly tinted.

Variation Omit NILLA Wafers. Prepare as directed, pouring batter evenly into 12 ready-to-use single-serve graham cracker crumb crusts.

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Nutrition Information

Makes 12 servings.

Nutrition per serving:

    • Calories 270 
    • Total fat 17 g
    • Saturated fat 11 g
    • Cholesterol 85 mg
    • Sodium 200 mg
    • Carbohydrate 25 g
    • Dietary fiber 1 g
    • Total sugars 22 g
    •     Includes added sugars n/a
    • Protein 4 g
    • Vitamin A 10 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 4 %DV
    • Iron 2 %DV
    • Potassium n/a
      • n/a indicates that data is not available

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